Sooo good muffins!

Cream Cheese Carrot Muffins
From: Brenda Miskin

This is such a great muffin mix, that really tastes more like pumpkin...even Jon liked it after he found the carrot specks in it! Makes 12 muffins.

Muffin Batter:
1 can (15 oz) sliced carrots, drained
1 3/4 C flour
1 C sugar
1 1/4 t baking soda
1/2 t EACH salt and cinnamon
1/8 t EACH allspice, cloves, and nutmeg
1 egg
1/3 C oil

Filling:
1 pkg (8oz) cream cheese, softened
1 egg
1/4 C sugar

Directions:
Blend carrots until smooth. Add remaining ingredients. (Not filling). Grease muffin cups. Fill 1/3 full.

In a small bowl beat the filling ingredients until smooth.

Drop tablespoon of filling into center of each muffin. Top with remaining muffin batter.

Bake at 350 degrees for 20-25 minutes.